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A Valentine’s Giveaway from Tate’s Bake Shop

February 2, 2013 by kim 87 Comments

Hi friends!

The awesome crew over at Tate’s Bake Shop wanted to wish my readers a Happy Valentine’s Day by giving away a Valentine’s cookie cube and cookbook combo!:

 

cookies

 

 

It’s “designed to delight the cookie lover and baker both… [by] pair[ing] Baking for Friends, the latest baking book from Tate’s Bake Shop’s own Kathleen King with our elegant Valentine’s Day Cube Tower with three, 3.5 oz packages of Tate’s Bake Shop’s crispy chocolate chip cookies all dressed up in red! Each cube contains approximately 6-7 cookies.”

I’m a huge fan myself of Tate’s Bake Shop. I’ve tried an assortment of their cookies and have made many recipes from Kathleen King’s cookbooks.

To enter, just leave a comment on this post with your plans for Valentine’s Day. Are you planning to stay in? Have a date? Go out for dinner? I’ll give this one the same deadline as my other giveaway, February 5th at 11:59 PST. Make sure to leave an email I can reach you at!

If you don’t want to wait that long, feel free to buy the combo yourself since it’s currently listed for half off ($21.50) for Valentine’s Day. As if that’s not a great deal as is, use the code “BLOG213”  for 20% off any web store purchase.

Finally, here’s a recipe for Linzer heart cookies from Baking for Friends. Make them for your significant other since they make beautiful and edible gifts!

Print
Tate's Bake Shop Linzer Heart Cookies

Yield: 20 sandwich cookies

Ingredients

    Cookies
  • 2 cups unbleached all-purpose flour
  • 1 cup cornstarch
  • ¼ teaspoon salt
  • ¾ pound (3 sticks) salted butter, at room temperature
  • 1 cup confectioners’ sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups toasted, skinned and very finely chopped hazelnuts
  • 6 ounces bittersweet chocolate, very finely chopped
  • -plus-
  • ½ cup seedless raspberry jam
  • ½ cup confectioners’ sugar for sifting

Directions

  1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.
  2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.)
  3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour.
  4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F.
  5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets.
  6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.
  7. An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these. Yield: 20 sandwich cookies
3.1
https://lovintheoven.com/a-valentines-giveaway-from-tates-bake-shop/

Filed Under: giveaway

White Chocolate Brownies

February 1, 2013 by kim 20 Comments

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Berkeley is a very dog friendly city. Almost everyone has dogs despite their small apartments. There are dog parks on every block and lots of space to go on walks or run around. The weather is also ideal for being outside. The sun’s out all the time and there’s a nice breeze.

whitechocobrownies

Seriously, I’ve seen some of the most beautiful dogs in my life living in Berkeley. The weird thing is that the cutest puppies belong to the homeless. I understand that they are the best owners for dogs because they give them the love and support that a dog needs. They devote their time to being with their dog 24:7, which is something a lot of people can’t do.

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But what I don’t get is where do they get the puppies from? They have purebreds, puppies that are eight weeks old, and breeds that people pay thousands for. Those puppies are everywhere by UC Berkeley and I always wonder the same thing. How do the homeless get them?

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Don’t get me wrong, I’m happy the puppies have found loving owners, but man do I want their dogs! What’s the secret? How do I get an adorable puppy like theirs?

Not that I can even get a puppy right now. My DB’s busy with school and I’m in the air a hundred hours a month, so we’re not exactly the ideal parents for a newborn pup.

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My DB and I have decided that when the time comes, we’ll be getting two dogs at once. They’ll also be german shepherds. I get a fuzzy feeling just talking about my non existent dogs. Does that make me the crazy dog lady? Nah… There’s no such thing as crazy dog ladies. Dogs are too darn lovable.

whitechocobrownies-6

Brownies are typically made with chocolate, but what about the people that don’t like chocolate? And yes, there are people in the world that aren’t very fond of chocolate. Do they just live without eating brownies? What a terrible life that must be!

Good thing white chocolate brownies exist. They solve that terrible problem.

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These still have the same shiny top as regular brownies. The middle is moist and the white chocolate really comes through since it’s melted into the batter and folded into it. Recipe from Cookies And Cups.

Print
White Chocolate Brownies

Yield: 16 bars

Ingredients

  • 1 1/2 cups white chocolate chips, divided
  • 5 Tbsp butter
  • 2 eggs
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350°. Grease a 9x9 pan and set aside.
  2. In a saucepan over low heat, melt together the butter and 3/4 cup white chocolate chips. Continuously stir to keep it from burning.
  3. When the white chocolate is just melted, remove from heat and stir together with a fork until mixed.
  4. In another bowl, stir together the sugar, eggs and vanilla until smooth. Pour in the white chocolate mixture and mix until combined.
  5. Gradually add the flour, baking powder and salt. Finally stir in the remaining 3/4 cup white chocolate chips.
  6. Spread evenly into prepared pan and bake for 20-25 minutes until set. Cool completely before cutting.
3.1
https://lovintheoven.com/white-chocolate-brownies/

Filed Under: bars/brownies, dessert, white chocolate

Coffee Dark Chocolate Chunk Cookies

January 30, 2013 by kim 1 Comment

mochacookies

 

 

Have you ever used Craigslist to sell or buy something? I’ve mostly used it for selling things– microwaves, side tables, small furniture… nothing big.  All my interactions are usually college students, too. They’re always trying to find the best deal or get anything for a dollar, as long as it’s still somewhat running.

I was looking into getting a new camera lens and searched high and low on Ebay. Most of them were going for more than I would have liked, but I continued bidding my max and giving my best offers. In the last minute, I was always outbid by a sneaker buyer. You know, the people that sit at their computers counting down the last seconds and putting a bid higher than you could ever pay. Those sneaky, sneaky bidders.

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After being outbid for a week, I gave up. I started looking into retail websites, but did not want to pay retail price for a lens. Those babies are expensive!

Then I remembered that my DB sold a lens once on Craigslist. *Lightbulb!* I went onto Craigslist and started typing away. Sure enough, about fifteen sellers popped up within my range. The cheapest one was only ten minutes away from me, in mint condition, and had more than four years left on its warranty. Too good to be true?

mochacookies-6

 

 

I reread the listing at least ten times to see if there were any killer-esque comments I missed out on. Hmm.. seems legit. Now what do I do?

I promptly replied to the listing asking her to meet in the morning/late afternoon. She wrote back that since she worked, the best times for her would to either be 8AM or 7PM at a local Starbucks. Looking good so far… she suggested the place (public and open) and gave me a morning time when the sun was out. It would be dark at 7PM, but she gave me another option.

Since I wasn’t planning on waking up at 7AM, I scheduled to meet with the seller when she got off work. Now onto the next step- I had to pay her in cash. That’s a whole lotta cash that I have to carry around. Well, I’ll suck it up because for the price I’m getting it at, it’s worth it.

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I was second guessing myself every second while my DB drove to Starbucks. What if this is a trap? What if they target me, then have someone else grab my purse and run? Oh dear. Could I possibly lose my cash?

I walked into Starbucks with my DB and I sat down while my DB went to order drinks. I looked around and wondered what she looked like. Is it the mom sitting over in the corner with her three year old son? Who would bring a child to meet a stranger? What about that girl with pink hair and crazy piercings?

As I sat browsing and people watching, my phone rang. Shoot! My DB’s still in line. What if they see me alone?! I picked up my phone and that’s when I heard a lady’s voice sitting right behind me say, “Hi! Is this Kim?”  I immediately spun my head around. My creepy seller turned out to be the cutest little ol’ grandma with a tote bag full of goods.

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She printed out the listing for me to document the transaction, chatted about cameras, had all the paperwork and original receipt, and was just the sweetest person. She had her eyes on a $3,000 lens, but had to sell some of her collection in order to get the new one. That explains the tote bag of lenses.. she was meeting up with others right after me.

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After testing out the lens, I handed over the envelope with the cash. I told her to double check it and make sure it’s all there. The seller took the envelope under the table and said, “Alright, I’ll try to do this as discreetly as possible.” I may or may not have giggled. How can something shady happen with a granny? It just can’t.

In the end, she sold her lens and I welcomed one into my home. The transaction went smoothly and I couldn’t be happier with the whole process. Thank you Craigslist for a non-shady interaction!

These coffee dark chocolate chunk cookies turned out magazine-worthy. I think using chocolate chunks instead of chips were the ones to blame. They instantly make a cookie look more “professional,” don’t you think? Although the cookie looked beautiful, the texture was just a bit off. I wish they were chewier. The texture that these cookies had were kind of… stale. The coffee flavor wasn’t as strong as I would have hoped, either.

from A Zesty Bite

Print
Coffee Dark Chocolate Chunk Cookies

Ingredients

  • 2 sticks salted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cups brown sugar
  • 1 Tbsp vanilla
  • 2 large eggs
  • 2 Tbsp plus 1 tsp brewed coffee
  • 1 1/2 tsp baking soda
  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 tsp instant ground espresso
  • 2 11.5 oz. packages Nestle chocolate chunks (I used dark chocolate discs)

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars. Mix in the eggs, vanilla, and brewed coffee.
  3. Gradually stir in the flour, baking soda, salt and instant espresso. Stir in 1 1/2 cups of Nestle chocolate chunks.
  4. Drop cookie dough in large chunks onto cookie sheet. Grab a couple of chocolate chunks from the remainder 1/2 cup and place on top of each cookie.
  5. Bake 12-14 minutes until just browned.
3.1
https://lovintheoven.com/coffee-dark-chocolate-chunk-cookies/

Filed Under: chocolate chip, coffee, cookies, dessert

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hi! i'm kim-- a girl mom, baker, blogger, and ex-flight attendant. welcome!

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